Winery Cruz de PiedraTiasta Roble Malbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Tiasta Roble Malbec from the Winery Cruz de Piedra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tiasta Roble Malbec of Winery Cruz de Piedra in the region of Mendoza is a powerful.
Food and wine pairings with Tiasta Roble Malbec
Pairings that work perfectly with Tiasta Roble Malbec
Original food and wine pairings with Tiasta Roble Malbec
The Tiasta Roble Malbec of Winery Cruz de Piedra matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef tenderloin wellington, braised lamb with peppers or buckwheat pancakes filled with egg, cheese and ham.
Details and technical informations about Winery Cruz de Piedra's Tiasta Roble Malbec.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Tiasta Roble Malbec from Winery Cruz de Piedra are 0
Informations about the Winery Cruz de Piedra
The Winery Cruz de Piedra is one of of the world's great estates. It offers 19 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
